{"id":940,"date":"2020-03-10T13:36:05","date_gmt":"2020-03-10T12:36:05","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=940"},"modified":"2020-12-21T08:26:41","modified_gmt":"2020-12-21T07:26:41","slug":"%c2%a6-vanille-croustillant-praline-lactee-caramel-biscuit-madeleine-%c2%a6-2","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=940","title":{"rendered":"\u00a6 Vanille ~ Croustillant Pralin\u00e9 ~ Lact\u00e9e Caramel ~ Biscuit Madeleine \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#e0d0c0\">Si je vous dis que celui-ci est \u00e0 tomber \u00e0 la renverse, vous me croyez ? Eh ben oui !!! Encore un d\u00e9licieux entremet qui explose en bouche ! A tester absolument !<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Vagues de Silikomart ~ 20 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5f1ec\"><em><strong>Pour la ganache mont\u00e9e \u00e0 la vanille&nbsp;<\/strong><\/em><strong><em>: (\u00e0 faire la veille)<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>90&nbsp;gr de&nbsp;chocolat blanc&nbsp;de couverture<\/li><li>400&nbsp;gr de&nbsp;cr\u00e8me liquide&nbsp;enti\u00e8re<\/li><li>1,5&nbsp;gousses de vanille<\/li><li>1&nbsp;gr d\u2019&nbsp;extrait de vanille<\/li><li>1,5&nbsp;feuilles de g\u00e9latine<\/li><\/ul>\n\n\n\n<p>Faire ramollir la g\u00e9latine dans de l\u2019eau froide.<\/p>\n\n\n\n<p>Faire chauffer dans une casserole la cr\u00e8me liquide avec la gousse de vanille fendue et gratt\u00e9e puis laisser infuser pendant 20 min.<\/p>\n\n\n\n<p>Retirer la gousse de vanille puis faire chauffer \u00e0 nouveau la cr\u00e8me sans bouillir.<\/p>\n\n\n\n<p>Ajouter l\u2019extrait de vanille puis verser en 3 fois sur le chocolat blanc en remuant entre chaque ajout de cr\u00e8me afin d\u2019\u00e9mulsionner l\u2019ensemble.<\/p>\n\n\n\n<p>Ajouter la g\u00e9latine hydrat\u00e9e et \u00e9goutt\u00e9e, puis mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant.<\/p>\n\n\n\n<p>Filmer puis placer au r\u00e9frig\u00e9rateur pendant 1 nuit.<\/p>\n\n\n\n<p>Le lendemain, monter la ganache au robot, attention de ne pas trop la monter car sinon elle va trancher.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5f1ec\"><strong><em>Pour le lact\u00e9e caramel : (\u00e0 faire la veille)<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr de lact\u00e9e caramel de Barry Cacao<\/li><\/ul>\n\n\n\n<p>Faire fondre le chocolat au bain marie, puis couler dans un moule \u00e0 insert.<\/p>\n\n\n\n<p>Placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-576x1024.jpg\" alt=\"\" class=\"wp-image-921\" width=\"212\" height=\"377\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-576x1024.jpg 576w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-169x300.jpg 169w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-768x1365.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-864x1536.jpg 864w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-1152x2048.jpg 1152w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-1140x2027.jpg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/02\/20200224_101052-scaled.jpg 1440w\" sizes=\"(max-width: 212px) 100vw, 212px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5f1ec\"><strong><em>Pour le croustillant pralin\u00e9<\/em><\/strong>&nbsp;<em><strong>: (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 gr de pralin\u00e9 maison&nbsp;<a href=\"http:\/\/jepeuxpasjaipatisserie.ch\/?p=736\">la recette ici<\/a><\/li><li>100 gr de cr\u00eapes dentelles<\/li><\/ul>\n\n\n\n<p>Faire fondre doucement le pralin\u00e9 et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser.<\/p>\n\n\n\n<p>Couler dans un moule \u00e0 insert et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5f1ec\"><em><strong>Pour le biscuit madeleine<\/strong><\/em> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 gr de sucre<\/li><li>2 \u0153ufs<\/li><li>100 gr de farine<\/li><li>2&nbsp;gr de levure chimique<\/li><li>100 gr de beurre fondu<\/li><li>zestes d\u2019un citron<\/li><li>une c\u00e0c de p\u00e2te de vanille<\/li><\/ul>\n\n\n\n<p>Faire fondre le beurre et laisser le refroidir.<\/p>\n\n\n\n<p>Pr\u00e9chauffer le four \u00e0 200 \u00b0C chaleur tournante.<\/p>\n\n\n\n<p>Tamiser la farine et la levure ensemble.<\/p>\n\n\n\n<p>Placer les \u0153ufs dans la cuve du robot puis le sucre et une pointe de sel et monter le m\u00e9lange imm\u00e9diatement \u00e0 l\u2019aide du fouet \u00e0 vitesse moyenne.<\/p>\n\n\n\n<p>Le robot toujours en action, ajouter la farine et la levure tamis\u00e9e puis le beurre fondu froid et enfin les zestes de citron et la vanille.<\/p>\n\n\n\n<p>Verser la p\u00e2te sur une feuille de papier sulfuris\u00e9 d\u2019une \u00e9paisseur de 5 cm et d\u00e9poser sur un silpat ou une plaque \u00e0 p\u00e2tisserie.<\/p>\n\n\n\n<p>Enfourner environ 12-17 min jusqu\u2019\u00e0 une coloration dor\u00e9e puis r\u00e9server sur grille.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f5f1ec\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la ganache mont\u00e9e \u00e0 la vanille dans le moule en remontant sur les bords.<\/p>\n\n\n\n<p>Placer le lact\u00e9e caramel puis le croustillant pralin\u00e9 et enfin le biscuit madeleine.<\/p>\n\n\n\n<p>Remettre une couche de ganache mont\u00e9e \u00e0 la vanille.<\/p>\n\n\n\n<p>Placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p>Sortir l\u2019entremet environ 4 heures avant la d\u00e9gustation et le placer au frigo.<\/p>\n\n\n\n<p>Bonne d\u00e9gustation !<\/p>\n\n\n\n<figure class=\"wp-block-embed-instagram aligncenter wp-block-embed is-type-rich is-provider-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/B9KZwlBJdqd\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); 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C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"> View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div><\/a> <p style=\" margin:8px 0 0 0; padding:0 4px;\"> <a href=\"https:\/\/www.instagram.com\/p\/B9KZwlBJdqd\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">| Vanille ~ Croustillant Pralin\u00e9 ~ Lact\u00e9 Caramel ~ Biscuit Madeleine |  C&#39;est confirm\u00e9, c&#39;est un d\u00e9lice cet entremet ! Tout s&#39;accorde \ud83d\ude0d  A essayer absolument !  #vanille #pralin\u00e9<\/a><\/p> <p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by <a href=\"https:\/\/www.instagram.com\/jepeuxpasjaipatisserie\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Je peux pas j&#39;ai p\u00e2tisserie \ud83c\udf68<\/a> (@jepeuxpasjaipatisserie) on <time style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2020-02-29T19:28:47+00:00\">Feb 29, 2020 at 11:28am PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Si je vous dis que celui-ci est \u00e0 tomber \u00e0 la renverse, vous me croyez ? Eh ben oui !!! Encore un d\u00e9licieux entremet qui explose en bouche ! A tester absolument ! Pour un moule Vagues de Silikomart ~ 20 cm Pour la ganache mont\u00e9e \u00e0 la vanille&nbsp;: (\u00e0 faire la veille) 90&nbsp;gr de&nbsp;chocolat blanc&nbsp;de couverture 400&nbsp;gr de&nbsp;cr\u00e8me liquide&nbsp;enti\u00e8re 1,5&nbsp;gousses de vanille 1&nbsp;gr d\u2019&nbsp;extrait de vanille 1,5&nbsp;feuilles de g\u00e9latine Faire ramollir la g\u00e9latine dans de l\u2019eau froide. Faire chauffer dans une casserole la cr\u00e8me liquide avec la gousse de vanille fendue et gratt\u00e9e puis laisser infuser pendant 20 min. Retirer la gousse de vanille puis faire chauffer \u00e0 nouveau la cr\u00e8me sans bouillir. Ajouter l\u2019extrait de vanille puis verser en 3 fois sur le chocolat blanc en remuant entre chaque ajout de cr\u00e8me afin d\u2019\u00e9mulsionner l\u2019ensemble. Ajouter la g\u00e9latine hydrat\u00e9e et \u00e9goutt\u00e9e, puis mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant. Filmer puis placer au r\u00e9frig\u00e9rateur pendant 1 nuit. Le lendemain, monter la ganache au robot, attention de ne pas trop la monter car sinon elle va trancher. Pour le lact\u00e9e caramel : (\u00e0 faire la veille) 150 gr de lact\u00e9e caramel de Barry Cacao Faire fondre le chocolat au bain marie, puis couler dans un moule \u00e0 insert. Placer au cong\u00e9lateur pour la nuit. Pour le croustillant pralin\u00e9&nbsp;: (\u00e0 faire la veille) 150 gr de pralin\u00e9 maison&nbsp;la recette ici 100 gr de cr\u00eapes dentelles Faire fondre doucement le pralin\u00e9 et ajouter les cr\u00eapes dentelles sans trop les \u00e9craser. Couler dans un moule \u00e0 insert et placer au cong\u00e9lateur pour la nuit. Pour le biscuit madeleine : 100 gr de sucre 2 \u0153ufs 100 gr de farine 2&nbsp;gr de levure chimique 100 gr de beurre fondu zestes d\u2019un citron une c\u00e0c de p\u00e2te de vanille Faire fondre le beurre et laisser le refroidir. Pr\u00e9chauffer le four \u00e0 200 \u00b0C chaleur tournante. Tamiser la farine et la levure ensemble. Placer les \u0153ufs dans la cuve du robot puis le sucre et une pointe de sel et monter le m\u00e9lange imm\u00e9diatement \u00e0 l\u2019aide du fouet \u00e0 vitesse moyenne. Le robot toujours en action, ajouter la farine et la levure tamis\u00e9e puis le beurre fondu froid et enfin les zestes de citron et la vanille. Verser la p\u00e2te sur une feuille de papier sulfuris\u00e9 d\u2019une \u00e9paisseur de 5 cm et d\u00e9poser sur un silpat ou une plaque \u00e0 p\u00e2tisserie. Enfourner environ 12-17 min jusqu\u2019\u00e0 une coloration dor\u00e9e puis r\u00e9server sur grille. Pour le montage : Couler la ganache mont\u00e9e \u00e0 la vanille dans le moule en remontant sur les bords. Placer le lact\u00e9e caramel puis le croustillant pralin\u00e9 et enfin le biscuit madeleine. Remettre une couche de ganache mont\u00e9e \u00e0 la vanille. Placer au cong\u00e9lateur pour la nuit. Sortir l\u2019entremet environ 4 heures avant la d\u00e9gustation et le placer au frigo. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":945,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[77,16,153,46,107,9],"class_list":["post-940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-biscuit-madeleine","tag-caramel","tag-cremeux-lactee-caramel","tag-croustillant-praline","tag-ganache-montee-vanille","tag-vanille"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=940"}],"version-history":[{"count":4,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/940\/revisions"}],"predecessor-version":[{"id":2468,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/940\/revisions\/2468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/945"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}